Pork Cutlets Rolled with Olives, Sun-Dried Tomatoes, and Prosciutto


PORK LOIN IS A VERY LEAN CUT OF MEAT, and it's often sold in thin slices or cutlets. This recipe puts those pre-cut slices of pork to good use in a fast recipe that is nevertheless quite fancy enough for company. This was my husband's go-to dish when he was a bachelor, and it definitely impressed quite a few of his single friends! • Serves 4


2 pounds pork loin cutlets (10 to 12 cutlets)
Salt and freshly ground black pepper
Olive oil
1 small onion, diced
4 cloves garlic, minced
¾ cup finely chopped sun-dried tomatoes (dry or oil-packed)
1 cup chopped green olives
1 cup toasted dry bread crumbs
8 leaves fresh sage, chopped
2 long sprigs fresh rosemary (leaves only), chopped
1½ cups grated Parmesan cheese
10to12 thin slices prosciutto

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